摘要：采用酶法提取红豆蛋白质。通过单因素实验研究不同加酶量、酶解温度、酶解时间和料液比对红豆蛋白提取率的影响，通过响应曲面法对提取工艺进行优化。结果表明，在各影响因素中，影响程度依次为：酶解时间>温度>料液比>加酶量，最佳酶法提取工艺条件为：加酶量7%、温度35℃、酶解时间60min、料液比1:25（W/V），在此条件下，红豆蛋白提取率高达97.38%。
关键词：红豆；蛋白；提取；响应曲面
Abstract: Enzymatic extraction of red bean protein. Single factor experiment with differentenzyme concentration, hydrolysis temperature, enzymatic hydrolysis time and solid-liquid ratio of red bean protein extraction rate by response surface methodology to optimize theextraction process. The results show that, in the various influencing factors, the impactfollowed: enzymatic hydrolysis time> temperature solid-liquid ratio> plus the amount of enzyme, the best enzymatic extraction conditions were as follows: 7% of the enzyme concentration, temperature 35 ° C, hydrolysis time was 60min, the solid-liquid ratio 1:25(W / V) under this condition, red bean protein extract rate up to 97.38%.
Keywords: red beans; protein; extraction; response surface
